Using The Oven - Slow Cook - Belling ELECTRIC RANGE Users Manual & Installation Handbook

USING THE OVEN - SLOW COOK (if fitted)
Introduction
One of your oven compartments is an
electric oven which provides a gentle heat
suitable for slow cooking or keeping food
warm. The oven is operated by a but-
ton at the right hand of the fascia, and a
red neon will illuminate to show that the
oven is switched on. Please check which
side the slow cook oven is on, by look-
ing at the specification at the front of this
handbook.
The slow cook element is positioned
in the base of the lower compartment-
always make sure that the prepared cook-
ing pot is placed centrally on the base of
this compartment.
Do not use either compartment to store
food or canned items.
Do not use the upper compartment for
slow cooking,or food warming.
Cooking times
The cooking time varies according to the
type of food being cooked, and experi-
ence will show how long foods should be
cooked for, according to personal taste
and preference.
In general foods should be cooked for at
least 5 hours, and maybe left up to 8-10
hours without spoiling if covered. As a
guide, foods cooked using the slow cook
oven will take about three times longer
than they would in a conventional oven.
Utensils
Any oven proof utensils maybe used for
slow cooking, provided they have a close
fitted lid.
To rectify a badly fitting lid a piece of
cooking foil may be placed over the
dish,under the lid.
For convenience and to save washing up,
the most useful utensils for slow cook-
ing are the flame proof type which can
be used over direct heat and for oven
cooking,and are sufficiently attractive to
use as serving dishes.
Keeping food warm
Turn the oven on, and allow to pre-heat
for 20 minutes before placing the food in
the oven. If food is to be kept moist then
it is important to cover the dish or plate to
prevent food from drying out. This can be
done using aluminium foil if the dish does
not have a lid.
Do not use cling film to cover food as it
cannot with stand the heat produced in
the oven.
Some foods are best left un covered if you
wish to keep the food dry and crisp.
Do not add gravy to plated meals until
serving.
Carved meat should be placed on one
plate and covered, adding just one table-
spoon of gravy to keep it moist. When
keeping plated meals warm it is recom-
mended that the food is placed on hot
rather than cold plates.
Slow Cooking
Slow cooking has always been the best
way to prepare a nutritious hot meal
with the minimum of preparation and
maximum time away from the kitchen.
The benefits of slow cooking have been
recognized by cooks for centuries, and are
still appreciated by cooks today.